
INGREDIENTS
1-1/2 cup dried lentils
4 cups vegetable broth
2 cups baby carrots
3 small white or yellow potatoes
1 head cauliflower cut into florets
1 can coconut milk (13.5 oz)
2-3 tablespoon curry powder or to taste (You may also use 1 tablespoon curry paste)
1 tablespoon sugar
salt to taste
DIRECTIONS
Rinse lentils and place in a saucepan with the vegetable. Bring to a boil, add carrots and potatoes. Cover, and simmer over low heat for 15 minutes. Stir in the curry. Add cauliflower, coconut milk, sugar and season with salt to taste. Return to a simmer, and cook for an additional 10-15 minutes, until tender. Serve over hot rice accompanied by chutney. Serves 6-8
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So proud of my niece whose entry took 1st Place for Grades 5 & 6 in this year’s Ke Kai Ko Hale Kakou Art contest sponsored by Sea Life Park. Over 470 entries were submitted state wide. October 19 thru November 1, 2009
Kahala Mall, Honolulu, Hawaii
4211 Waialae Avenue, Honolulu, HI
http://www.kahalamallcenter.com/
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Ingredients
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My first foray into making lentil soup (vegetarian) and pretty darn delicious if I say so myself.
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